Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker) - cooking recipe

Ingredients

2 cups half-and-half
1 cup Splenda granular, sugar substitute
1 pinch salt
4 egg yolks
4 cups heavy cream
1 1/2 teaspoons pure vanilla extract

Preparation

Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
When cooking is complete, test to be sure it's ready using the \"wooden spoon test\". Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a \"trail\" then the base is done. If no \"trail\", cook 1/2 hours more and test again.
Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.